Asparagus, watercress & blood orange chicken salad
Preparation 25 mins + cooling time | Cooking 7 mins + standing time | Serves 4
600g small free-range chicken breast fillets
½ lemon, sliced
2 bunches thick asparagus, trimmed
4 cups watercress sprigs (about 1 bunch), washed, dried and chilled
3 blood oranges, peeled, pith removed and sliced
100g Greek-style feta cheese, crumbled
1/3 cup pepitas, toasted
Extra virgin olive oil, for drizzling
Step 1 Place chicken and sliced lemon into a medium saucepan. Cover with cold salted water and bring to the boil over medium heat. Reduce heat and gently simmer for 5 minutes. Turn the heat off and leave chicken in the pan for 10 minutes or until just cooked through. Transfer chicken to a plate and refrigerate until cold.
Step 2 Plunge asparagus into a frying pan of simmering water and cook for 2 minutes. Drain, refresh in cold water and pat dry with paper towel.
Step 3 Slice asparagus diagonally into bite-sized pieces. Shred the chicken. Arrange watercress, asparagus, blood oranges and chicken onto serving plates. Sprinkle with feta and pepitas. Drizzle with a little extra virgin olive oil and serve.
Good for you ... Asparagus
One of the best sources of natural folate. This B complex vitamin is important throughout life for normal function of the immune system. A source of vitamin C which contributes to protecting body cells from damage from free radicals.